Culinary Hotline - A Celebration Of Mince with Chef Clem

We’re celebrating with the one ingredient that always makes Chef Clem Pedro dance for joy: mince!

Ingredients:

  • For the chunky chips
  • Woolies everyday large potatoes 2kg, peeled
  • Salt to taste
  • Oil to shallow fry
  • Butter 4T
  • burger buns 6
  • Angus beef lean mince 1kg
  • Onions 4, thinly sliced
  • Canola oil 6T
  • Salt and freshly ground black pepper
  • Smokey BBQ braai marinade 1/2 cup
  • Truffle flavoured hard medium fat cheddar slices 6 slices

How To Make Onion Smashed Burger with Chunky Chips   

  1. Cut your peeled potatoes into which disks, cutting along the longest part of the potato.
  2. Each potatoes should give you 3-4 slices.
  3. Rinse the potatoes then add them to a pot of cold, salted water.
  4. Place the pot over a medium heat and cook until the potatoes are about to fall apart.
  5. Remove the potato from the water and lay on a tray to steam, removing any excess moisture on the potato.
  6. While the potatoes are steaming, add canola oil (or any neutral flavoured oil) to an oven roasting dish and place in the oven to preheat to 200C.
  7. Carefully remove the hot roasting dish from the oven and gently place your potatoes in the tray.
  8. Turn over after adding all the potatoes to ensure every bit of potato is covered in oil.
  9. Return the dish to the oven and roast for 45 -50 minutes, turning often until the outside of the potatoes becomes extremely crispy with a thick crust while the inside remains fluffy and light, almost like mashed potatoes.
  10. Remove the potatoes from the oil and place on absorbent kitchen paper, seasoning with salt while still hot.
  11. Cooking the burgers takes 15 minutes and all your preparation is done, so time it so that as you’re finished cooking the burgers, the potatoes will be done at the same time.
  12. Add some butter to a pan placed over a medium heat.
  13. Add the whole, unsliced bun to the butter, seeds side down and press down lightly using 2 spatulas.
  14. Once golden and crispy, turn over and toast the other side in the same manner.
  15. Remove the buns, add more butter and repeat the process with the remaining buns.
  16. The outside will be crispy while the inside will be warm and steamy, so only cut the buns just before assembling.
  17. For the patties, shape your mince into 6 equally sized balls.
  18. Heat some of the oil in a pan placed over a high heat. Ensure that your onions are ready as well as all the other ingredients needed.
  19. Depending on the size of your pan you might only be able to prepare one patty at a time, that is a lot better than overcrowding the pan and not getting the right result.
  20. Place your meatball in the pan and cover with a piece of baking paper, press down with a spatula to spread the mince out, getting the patty as thin as possible, pressing down on the spatula with a can might help.
  21. Peel back the paper, season with salt and pepper and top with a very generous amount of thinly sliced onion, the patty should almost not be visible.
  22. Once the edges of the patty begin to turn a very dark, charred brown, flip the patty over, turning it onto the mini mountain of onions.
  23. Brush the patty with some smokey BBQ sauce and top with the cheese. Cover with a lid and steam for 1 minute.
  24. Cut open your bun and carefully place your patty and all the onions in the bun.
  25. Serve with burger with the chips, and make sure to include a lot of napkins.

        

Ingredients:

  • Canola oil 4T
  • Large onion 1, halved and thinly sliced
  • Bay leaves 4
  • Curry leaves about 10
  • Cinnamon stick 2
  • Cardamom pods 4, lightly crushed
  • Salt and freshly ground black pepper
  • Woolies garlic, ginger, turmeric and chilli pot
  • Woolies free range lamb mince1kg
  • Woolies mild curry powder 3T
  • Woolies Up to date potatoes 1.5kg, peeled and cut into large chunks
  • Woolies freshly frozen garden peas 250g
  • Woolies Amagwinya 6
  • Fresh coriander to garnish
  • For the sambal
  • Red onion 1
  • Cherry tomatoes 200g, halved
  • Red chilli 1, thinly sliced
  • Red wine vinegar 3/4 cup
  • Sugar 1T
  • Salt to taste

How To Make Lamb Mince Curry

  1. In a large pot, or high sided skillet or pan, heat the oil over a medium heat. Add the onion, bay leaves, curry leaves, cinnamon and cardamom to the pot along with some salt to help soften the onions.
  2. Once the onions just begin to brown add the garlic, ginger, turmeric and chilli and cook for 2 minutes before adding the mince.
  3. Break the mince up into the mixture, evenly dispersing the mince then add the curry powder.
  4. Season with salt and freshly ground black pepper, stir to combine then cook for 5 minutes.
  5. Add the potatoes and cover with just enough water to submerge all the ingredients.
  6. Cover with a lid and cook until the potatoes are almost fully cooked. About 20 minutes.
  7. Remove the lid and allow all the moisture to evaporate this will take another 15 minutes. The curry should be slightly dry at the end.
  8. In the last few minutes of cooking, add the frozen peas and cover with a lid for the last 5 minutes, just to cook the peas, then mix to combine, being careful not to break the potatoes which have no absorbed all the curry flavour.
  9. For the sambal, combine the onion with the cherry tomatoes, chilli and red wine vinegar. To balance the acidity add the sugar and season with some salt.
  10. Serve the curry with a garnishing of freshly chopped coriander and the magwinya that has been heated in the oven or air fryer.

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